Dino rib cook today

[cheez59]

This was only the second time I've ever cooked these things and the last time was years ago. We just can't get them here. Sam's had some yesterday that had good marbling so I got a 10-1/2 pound two plate pack.

I put a layer of kosher salt, and coarse black pepper and a layer of Sucklebusters Texas Brisket Rub. Cooked at 275 for almost 6 hours unwrapped until a bamboo skewer just about fell through.

These ribs did not suck even one tiny bit.

[cheez59]

Rubbed and ready

[cheez59]

Ready for slicing

[cheez59]

Huge bones!!

[cheez59]

I was hungry and could only eat one of these monsters

[KevinJ]

That's a beautiful looking meal, my favorite cut to smoke and eat, well done my man well done. :thumb:

[Stlsportster]

Was hoping to get some of those and had to settle for shorties. Yours look great...so does that imperial stout! My kinda meal and beer!

[cheez59]

That's a beautiful looking meal, my favorite cut to smoke and eat, well done my man well done. :thumb:

It became my favorite today! Thanks

Was hoping to get some of those and had to settle for shorties. Yours look great...so does that imperial stout! My kinda meal and beer!

I just discovered this beer a couple weeks ago at a local Cajun restaurant. It took me forever to find it at a store. It is a great brew and at 10% ABV and 22 ounces it doesn't take many of them to get the job done.:yield:

[Smoking Piney]

Yowsah! :-D

Outstanding! :thumb:

[billbird02]

Great looking bones. Well done! :clap2:

[offshore_SoLA]

brilliant!

[Gary Tomato]

Good work, I'm doing a rack of these today.

[Stingerhook]

I would hit that plate any day of the week!

[LloydQ]

I have never tried those. I wouldn't know the difference if they sold me work ox! Plate ribs, you say?

[cheez59]

I have never tried those. I wouldn't know the difference if they sold me work ox! Plate ribs, you say?
Yes they were plate ribs. I think they are called 123A in butcher terms. These were choice Certified Angus Beef from Sam's club. They don't have them in the meat case because they usually slice them up for Korean style ribs. You have to ask for them and the butcher will go get them from their cooler.

[Happy Hapgood]

Dude! Mighty Fine! I hope to try some one day.

[JayQ]

Lord have mercy.. y'all are killing it today. Shoulda never logged on now I'm hungry.

[Clay-b-que]

Those look awesome! I really need to try these....

[SoCalWJS]

Those looked so good, when I saw something similar at the Grocery Store yesterday, I picked some up!

Hope they come out as good as yours! (definitely doesn't look like mine have as much meat on the bone as yours did. Hard to find really meaty beef bones around here). 8 bones, so I cut it in half as there will only be the 2 of us. 2 dinners and I can try a different method if these don't turn out so well.

S&P and indirect on the BGE with some oak and/or mesquite is the plan.

Wish me luck!

[cowgirl]

Beef ribs are my favorite food group. Your's look outstanding! Well done, Sir!

[Springram]

Love those 3 bone beef ribs. They always seems to cook faster than I anticipate. The tastiest beef you can cook. No sauce needed at all. Nice job. Not cheap but worth it.

[cheez59]

Love those 3 bone beef ribs. They always seems to cook faster than I anticipate. The tastiest beef you can cook. No sauce needed at all. Nice job. Not cheap but worth it.
Several people told me to plan 6-7 hours cook time. At 5 hours at 275 these were at 195 IT si I probed them with a bamboo skewer. Not too bad so I let them go a tad longer. At 5-1/2 hours the skewer went through with nearly zero resistance. It was 203 at that point. I took them off and tented them for almost an hour while I cooked the fried taters and green beans, The ribs were melt in your mouth tender.

You are correct about the price. These two racks were $65. Yes that is spendy but they made 3 meals for Ms Gwen and me. Very much worth it.

[Mikebeme]

Those looked so good, when I saw something similar at the Grocery Store yesterday, I picked some up!

Hope they come out as good as yours! (definitely doesn't look like mine have as much meat on the bone as yours did. Hard to find really meaty beef bones around here). 8 bones, so I cut it in half as there will only be the 2 of us. 2 dinners and I can try a different method if these don't turn out so well.

S&P and indirect on the BGE with some oak and/or mesquite is the plan.

Wish me luck!
Those are not the same ribs he cooked. What you probably have are the prime rib bones, not as much meat cause they trim close to get as much prime rib cut as possible. The ones he's using are short ribs. You have to get the short rib plates, not usually in the meat case you have to ask the butcher for them.

[Gnolydnar]

Those ribs look fabulous. I almost picked up a plate at Costco last week. Now I wish I had. Here's a question. Why do stores tend to sell individual beef ribs as opposed to a rack like they do pork ribs? Is it because of the potential for sticker shock? Anyway, congrats on a beautiful cook.

[SoCalWJS]

Those are not the same ribs he cooked. What you probably have are the prime rib bones, not as much meat cause they trim close to get as much prime rib cut as possible. The ones he's using are short ribs. You have to get the short rib plates, not usually in the meat case you have to ask the butcher for them.
:doh:

That would probably explain a lot.....

[BillN]

You nailed it, expensive but worth it, thanks for posting.

[cheez59]

Those ribs look fabulous. I almost picked up a plate at Costco last week. Now I wish I had. Here's a question. Why do stores tend to sell individual beef ribs as opposed to a rack like they do pork ribs? Is it because of the potential for sticker shock? Anyway, congrats on a beautiful cook.
My wife Ms Gwen had big time sticker shock but she got over it real fast after one bite and seeing how much meat was actually there.

[KevinJ]

Prime Brisket here is $4.99 a pound and prime BSR's are $5.99, I'll gladly pay the extra dollar per because I'm not really a fan of the flat. Love the point the flat not so much, well the flat does make for some outstanding Chili. :hungry: